Summer huevos rancheros

Chef Micah shares a light take on this classic Mexican breakfast dish.



  1. Heat oil in a pan over medium- high heat. Fry each tortilla one at a time until crispy, about 1 minute each side.
  2. While the tortillas and eggs are frying, prep the rest of the produce. 
  3. Melt butter in a small circle pan. Fry each egg one at a time until the whites are solid but the yolks are still runny. Sprinkle each with salt and pepper.
  4. Place the tortillas on 2 separate plates. Toss the tomatoes and minced garlic together. Build each tortilla with an egg, then tomatoes, beans and avocado, then cheese and cilantro.